Tuesday, April 25, 2006

Enchiladas Range Style

3 tablespoons's and 1 teaspooon Penzey's 9000 chili powder
1 teaspoon Penzey's Ancho Chili Powder (if you don't have, use 4 T of chili powder)
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp.Penzey's Italian seasoning (any type, or use oregano or oregano, thyme, basil mix)
1 teaspoon wild honey
2 cups chicken or turkey stock (broth)
4 Tbsp. vegetable oil divided

1 (15.5 oz.) can black beans, drained and rinsed
2 and 1/2 cups chopped chicken
1 cup onion, diced
1 (4 oz.) can chopped green chiles
2 and 1/2 cups Mexican-blend shredded cheese
8-10 flour tortillas


Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.

Heat 2 T oil in saucepan over low for 5 minutes. Add in Seasonings and stir. Add in flour and honey and stir to make a paste. Add in chicken broth, whisking constantly, raising heat to medium. Bring to a boil, whisking, then simmer on low for 10-15 minutes to thicken, whisking occassionaly.

Heat 2 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramalized, adding in drained chilis as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.

To assemble. Get 8-10 tortillas (not the huge burrito sized). Drizzle a tablespoon or so of the sauce down the center of the tortilla. Top with beans, chicken/chili mixture and a some cheese (the amount you can grab with the end of your fingers). Roll up and place seam side down in the pan. Top with remaining sauce. Bake 20 minutes, cover with remaining cheese and bake another 5-8 minutes, until melted. Serve with sour cream, a salad and a nice beer.

To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top.

Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

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